| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Soups, Untested |
1 |
Servings |
INGREDIENTS
| 1 |
|
Cubed potato |
|
|
Water, or stock |
| 2 |
|
Peeled stalks of broccoli or 1c florets, chopped |
|
|
Dried onion |
|
|
Veg bouillon |
| 2 |
|
Carrots, chopped |
| 1/4 |
ts |
Curry powder |
| 1 |
c |
Mushrooms |
| 1 |
tb |
Wine (1-3T) |
| 2 |
|
Stalks celery, chopped |
| 1/4 |
ts |
Tarragon, marjoram, or savory |
| 1 |
pk |
Frozen spinach or kale |
|
|
Grated nutmeg |
| 1/4 |
ts |
Lemon juice |
| 1 |
c |
Frozen corn |
| 1 |
ts |
Fresh parsely |
| 1 |
c |
Frozen peas |
| 1/8 |
ts |
Each of ginger and pepper |
| 1 |
ts |
Vinegar (1-3t) |
| 1 |
|
Sweet potato or half an acorn squash, peeled and chopped |
| 1/2 |
ts |
Italian herb mixture |
INSTRUCTIONS
START WITH
BRING TO A BOIL AND SIMMER
ADD ONE OF THE FOLLOWING
COMBINATIONS
OR
OR
OR
OR
OR
OR
OR
Simmer the soup until the veggies are tender. Puree in blender or food
processor until smooth. Add salt/pepper to taste.
Sally's notes: Instead of stock of bouillon cubes, you can take out 1/2c
soup after pureeing and dissolve a T of miso in it, then return it to the
pot and mix. Almost all the combos are good with the addition of 1/2 an
onion and a clove or two of garlic sauteed in sherry. Other possible
additions (not combined of course) include: 1T tomato paste, 1/2c leftover
beans or grains, a few dried mushrooms or dried tomatoes, a few tablespoons
of sauerkraut, a T of capers or chopped pickle added before serving,
toasted pumpkin/squash seeds or wheat germ sprinkled on top.
Taken from Veggie Life recipe archive on WWW Submitted by Sally Martiny
(MARTINY.SALLY@epamail.epa.gov) Posted by Lisa Greenwood
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:43:55 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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